Calabrian Flores
Calabrian Salami cases filled with Stuffed Peppadew® Peppers topped with a chunky rosemary & black pepper olive and tomato tapenade. Deliciously moreish!
Serves
24Prep
10 minsCook
8 mins
Ingredients:
- 4 packs unearthed® Calabrian Antipasto Platter - using the Calabrian Salami
- 1 pack unearthed® Stuffed Peppadew® Peppers
- For the tapenade
- 1 pack unearthed® Slow Roasted Tomatoes
- 1 pack unearthed® Olives with Rosemary & Black Pepper
- 30 ml olive oil
- 30 ml balsamic vinegar
Method:
- Heat oven to 180°C/ Gas Mark 4 and set aside a 24-hole mini muffin tray
- Place 2 slices of unearthed® Calabrian Salami into each hole and push down
- Place one in each salami case
- Put all the other ingredients into a food processor and pulse until the pieces are around 2-3mm in size
- Spoon the tapenade on top of the pepper half
- Bake for 8 mins
- Allow to cool slightly then remove and serve
